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☘️ Instant Pot Cauliflower Colcannon 😋

Instead of my go-to steamed potatoes, carrots, and cabbage, I decided to make a low-carb colcannon to serve with our corned beef this year. It turned out great, so I’m excited to share it with you all here. And of course, since I made it in the Instant Pot, it was super easy, mostly hands-off, and only took about 20 minutes to cook.

Colcannon is a traditional Irish side dish of mashed potatoes and cabbage or kale. It’s often topped with a generous pat of butter, too — feel free to add that if you want to gild the lily. You can also just sub in a tablespoon of butter or oil for the [not-so-traditional] bacon to make this recipe vegetarian or vegan. Add leeks or onions, too, if you like.

Instructions

Select the Sauté setting and add the bacon to the Instant Pot. Sauté for 5 minutes, until the bacon is sizzling and rendering some fat. Add the kale and salt. Sauté for about 2 minutes, until the kale has wilted down quite a bit.

Pour in the chicken broth, using a wooden spoon or spatula to nudge up any browned bits from the bottom of the pot. Add the cauliflower on top of the kale, arranging it in an even layer.

Secure the lid in the Sealing position. Cancel the cooking program, then select the Pressure Cook or Manual setting and set the cooking time for 2 minutes at low pressure. (It will take about 10 minutes to come up to pressure before the cooking program begins.)

When the cooking program ends, perform quick pressure release by moving the Pressure Release to Venting to release the steam.

Open the pot. Wearing heat-proof mitts, lift the inner pot out of the Instant Pot. Add the green onions. Using a potato masher, mash the cauliflower and mix everything together. Taste for seasoning, adding salt if needed.